Sun Dried Tomato and Roast-beef Pizza on Buckwheat Crust

Source:

Improvised

Taste 5 (out of 5)

Difficulty 2 (out of 5)

Ingredients

Instructions

1. Prepare all the toppings in advance. Preheat the oven to 500F.

2. Shape the dough into a ball. Dust the ball, the working surface and the rolling pin with more flour and roll the dough into a 9 inch disk. The dough is very wet and sticky so you might need to add quite a bit of the flour.

3. Place the dough on a 9 inch pizza pan. Spread the sun dried tomatoes and the garlic with the spatula, leaving about 1/2-inch border at the edge. Add the beef pieces and the corn. Sprinkle with cheese, salt and pepper.

4. Place the pizza pan into the stove and bake for about 12-15 minutes.

Afterthoughts

I wanted to bake the pizza directly on the baking stone, but the dough kept sticking to pizza peel. Of course, you could line the pizza peel with parchment paper and slide it onto the stone together with the pizza, if you want harder crust. In my case the crust was very soft and fluffy, and we actually really really liked it this way.